Most people’s first experience of seaweed is sushi. These little bite size morsels are considered ‘fast food’ in Japan. Although they are a delicious way to start appreciating the taste of nori, seaweed wraps are often over processed and glazed with flavoured salty mixtures to make them shiny and resistent to the ambient moisture. The recipe below won’t result in a sheet that is as crunchy as the traditional sushi wrap but it is much more resilient and contains far less sodium and other additives. Another advantage is that any seaweed leaf can be used to produce wraps of various colours and flavours. The flavour can also be enriched by soaking the seaweed in a liquid of your choice (a juice, herbal tea or stock) and adding herbs, seeds or spices to the mixture. Read on to find out how easy it is !
I have found that Sea Lettuce pairs really well with fruits. I like to work with the leaves, their bright colour never fails to lift the look of a dish and their delicate taste doesn’t need strongly flavoured seasoning. This surprising combination is visually stunning, super easy to prepare and really pleasing to the taste buds ! Try it next time you entertain…serve it as a canapé, in individual spoons as shown here, with a glass of sparkling wine !! This recipe is sure to impress !
The word ‘Pesto’ comes from the Italian for ‘pounding’ or ‘crushing’, traditionally done with a pestle & mortar. The name is now commonly used for mixtures containing various types of herbs, nuts, allium (genus for various onions & garlic) & cheese. Try this version with the red seaweed ‘Dulse’ !